This produces a smooth, quite liquid, somewhat toasty-flavoured chilli sauce best dispensed with a squeeze bottle.
4 cloves carlic, sliced
3 large onions, chopped
50 curry leaves
1 tablespoon salt
a few grinds of black pepper
a couple of lovage stalks and a few leaves
Cook until just soft then add
30 large red chillies, seeds removed (save for seed bank)
.5 cup red wine vinegar
.5 cup of tomato paste
juice of half a lemon
Cook until chillies begin to go limp then allow to cool.
Blend, and add water (if the consistency too stiff) and salt to taste.
|
|  |
